Velvety Pumpkin Soup With Blue Cheese And Bacon Recipes

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VELVETY PUMPKIN SOUP WITH BLUE CHEESE AND BACON



Velvety Pumpkin Soup With Blue Cheese and Bacon image

This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum!

Provided by lis36d

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 11

2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
¼ cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
¼ teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

Steps:

  • Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
  • Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
  • Ladle soup into bowls. Top with bacon and blue cheese.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 26.5 g, Cholesterol 61.5 mg, Fat 28.4 g, Fiber 4.3 g, Protein 11.5 g, SaturatedFat 14.1 g, Sodium 1781.1 mg, Sugar 13.1 g

VELVETY PUMPKIN SOUP WITH BLUE CHEESE AND BACON



Velvety Pumpkin Soup With Blue Cheese and Bacon image

This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum!

Provided by @MakeItYours

Number Of Ingredients 11

2 15-oz. cans pumpkin
1 qt. chicken stock
1 C. half-and-half
1 shallot, minced
1/4 C. molasses
2 Tbs. butter
1 tsp. pumpkin pie spice
1 tsp. salt
1/4 tsp. cayenne pepper
6 slices bacon
1 C. crumbled blue cheese

Steps:

  • Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy. Remove to paper towels to drain, then cool and crumble. Ladle soup into bowls. Top with bacon and blue cheese.

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